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TUNG PO PORK |
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材料:
English:
| Pork belly (五花腩) |
1 piece(1½ catties/1kg) |
| Ginger, crushed |
8 slices |
| Spring onion, crused |
4 stalks |
| Shaoxing wine |
4 tbsp |
| Green vegetables |
8 stalks |
Indoensia:
| DAGING BABI BGN PERUT |
1 BIJI (1½ KATI/1kg) |
| JAHE |
8 IRIS |
| BAWANG BOMBAY |
4 BATANG |
| ARAK SHAOXING |
4 SDM |
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調味料:
English:
| Dark soya sauce |
8 tbsp |
| Light soya sauce |
4 tbsp |
| Rock sugar |
8 tbsp |
| Star anise |
3-4 |
| Ginger, crushed |
6 slices |
| Shaoxing wine |
6 tbsp |
Indonesia:
| KECAP ASIN HITAM |
8 SDM |
| KECAP ASIN |
4 SDM |
| GULA BATU |
8 SDM |
| BUNGA LAWANG |
3-4 |
| JAHE |
6 IRIS |
| ARAK SHAOXING |
6 SDM |
| DAUN HIJAU |
8 BATANG |
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作法:
Enaligh:
| 1. |
Clean and rinse pork belly, wipe dry. |
| 2. |
Bring ½ wok of water to the boil, add ginger, spring onion and shaoxing wine, parboil pork belly for 20 minutes. Remove. |
| 3. |
Place pork belly in a apot, add enough water to cover, then add spicy sauce and bring to the boil. |
| 4. |
Cover simmer for 2-2 ½ hours until tender. |
| 5. |
Parboil green vegetables in boiling water together with 1 teaspoon each of salt and sugar, and 1 tbsp Shaoxing wine. |
| 6. |
Lastly bring sauce to the boil until gravy consistency. Serve sauce with ‘Tung Po’ pork and green vegetables. |
Indonesia:
| 1. |
BERSIHKAN DAN BILAS DAGING BABI, LALU TIRISKAN. |
| 2. |
REBUS ½ PANCI AIR, MASUKAN JAHE BAWANG BOMBAI DAN ARAK SHAOXING. REBUS DAGING BABI SAMPAI 20 MNT. ANGKAT |
| 3. |
TARUH DAGING BABI DI PANGGANGAN, TAMBAHKAN CUKUP AIR LALU CAMPURKAN SAUS PEDAS DAN REBUS |
| 4. |
TUTUP DAN DIDIHKAN SAMPAI 2-2½ JAM SAMPAI EMPUK |
| 5. |
REBUS SEBENTAR DAUN HIJAU DENGAN SATU SENDOK TEH GULA DAN GARAM DAN 1 SDM ARAK |
| 6. |
TERAKHIR REBUS SAUS PEDAS SAMPAI LUMAT. SEDIAKAN DENGAN TUNG PO BABI DAN DAUN HIJAU |
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